Roasted Brussels Sprouts with Apples and Hazelnuts
A delicious fall side dish that also dresses up the holiday table nicely!
Servings 4 servings
Ingredients
- 1 lb Brussels Sprouts cut in half
- 10 small shallots, peeled and in cut in half or quarters (depending on size)
- 2 small Granny Smith or Pink Lady Apples, thinly sliced
- ½ cup Hazelnuts, coursely chopped
- olive oil
- Sea salt
- Freshly ground pepper
- 3 Tablespoons butter, ghee, or olive oil
Instructions
- Serves 4-6. Preheat oven to 400, place rack in center positon.
- Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet lined with parchment, and drizzle with olive oil, toss.
- Use enough olive oil that all veggies are lightly glistening with oil.
- Sprinkle with a few pinches of sea salt and several turns of freshly ground pepper. Toss.
- Place in oven and roast for 25-30 minutes or until edges of sprouts and shallots are browned and centers are tender. (Note: differences in ovens, altitude etc can affect cooking time. Check often)
- Take out of oven.
- Place a large cast iron skillet on cooktop on medium heat. Add butter, ghee or coconut oil.
- When melted add sliced apples.
- Sauté for three minutes stirring occasionally.
- Add hazelnuts and cook for 3-5 more minutes, stirring frequently.
- When apples are soft add Brussels and shallots to pan.
- Toss together and cook for two more minutes.
- Taste and add more sea salt and pepper if needed. Serve!